This week Chef Josh Smith of Alltown Fresh shows Tina Redwine how to make savory summer dishes. 

Chicken Parmesan

Chicken breast 4 each

Ap flour 1 cup

Kosher salt 1 teaspoon

Bread crumbs 1 cup

Dried oregano 1 tablespoon

Parmesan cheese 1 tablespoon

Black pepper 1 teaspoon

Eggs 4 each

Grapeseed oil 1 qt.

Tomato sauce 1 jar

Mozzarella (fresh or

Low moisture) 1 pound

 

Breading process:

1. Gather all the equipment and ingredients needed.

2. Sanitize your work space, start with clean and organized table and area.

3. In bowl #1 add the flour and the salt.

4. In bowl #2 add the eggs and beat with a whisk

5. In bowl #3 add the breadcrumbs, dried oregano, black pepper and parm cheese

6. Take your chicken breast and dip in this order:

A. First into the flour, make sure to cover completley in flour and then shake off excess flour above the bowl.

B. Second into the egg amking sure all the floured chicken is covered.

C. Last into the seasoned breadcrumbs and make sure all the gg is covered with the breadcrumbs. Give it a nice press in the bowl.

D. Place the breaded chicken on a plate and get ready to fry.

Frying the chicken

1. Place grapeseed oil 1/3 of the way high in a frying pan on medium heat or until it reaches 350*f

2. Place 2 breaded chicken breast at a time in the hot oil and cook about 2-3 minutes on each side.

3. To test for doneness, check with a thermometer to read 165*f or cut the center of one and look for no pink and white color all the way through.

Baking the chicken parm

1. Place chicken in a baking dish, cover with your favorite tomato sauce.

2. Top the tomato sauce with shredded or sliced fresh mozzarella or low moisture mozzarella.

3. Bake at 375* for 1o minutes or until the cheese mel

 

Josh Smith 

ALLTOWN FRESH 
1941 Dixwell Avenue
Hamden, CT 06541
PHONE: (475) 241-0022